Wednesday, December 13, 2006

Rolled Rib Roast

Mr Redneck is very good at cooking roast and this meal is a fine example. The outer layer is the best but most unhealthy part of the meat. This rolled rib roast does not involve hours of preparation or marinating.

1 kg beef rolled rib roast

onions (cut to small pieces)
garlic (cut to small pieces)
dry or fresh mixed herbs
sweet fruit chutney
soy sauce

cornflour for dusting


1. Wipe the meat dry. Preheat oven to 200C.

2. Rub in all the ingredients.

3. Dust with cornflour.

4. Roast on a rotisserie or on a baking rack for ½ hour on 200C. If you still see bits of cornflour, brush it with some oil. Reduce to 180C and continue baking for 40 minutes. Remove from oven and rest meat for 10 minutes before slicing.

5. Serve with vegetables, potatoes and gravy.

Note : You can substitute ingredients and use whatever is available in your pantry. When buying the rolled beef, choose very carefully as you can end up with a chewy roast.


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